Classic Creamy Deviled Eggs
Follow these steps for a simple, traditional recipe for creamy deviled eggs, perfect for any gathering.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 24 halves
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water by one inch. Bring water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
- Transfer the eggs to an ice bath (a bowl of ice water) and let them cool completely, about 15 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the whites on a serving platter.
- Mash the yolks with a fork until completely smooth.
- Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is creamy and well combined.
- Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
- Sprinkle paprika lightly over the top of each filled egg half before serving.
Notes
- For easy peeling, crack the cooled eggs gently all over and peel them under running cold water.
- To prevent green rings, do not overcook the eggs and cool them quickly in an ice bath.
- You can make the filling up to one day ahead and store it covered in the refrigerator. Fill the egg whites just before serving.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 110
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 85